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Coconut Prawn Curry Indian Recipe

15/11/2022 by Sujata Roy 14 Comments

Coconut Prawn Curry
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Coconut Prawn Curry Indian Recipe
Coconut Prawn Curry Indian Recipe

Coconut prawn curry. A very delicious, flavorful and lightly spiced curry. You can make this fragrant curry with any vegetable or egg instead of prawn. Lightly spiced aromatic gravy is perfect to serve with steamed rice, pulao, or any Indian flatbread.

Sharing the first prawn recipe here. Stay tuned for some more delicious recipes. Please let me know what type of recipes you want.

I have used frozen prawns but you can definitely use fresh prawns. Be careful while cleaning the fresh prawn.

How to Clean Fresh Prawns?

  1. First, wash the prawns very well with normal-temperature tap water. Drain the water and chop the sharp tail and head.

  2. Remove the shell. Make a cut on the back or curved side of the prawn and gently remove the vein or black thread. It can cause food allergies. So don’t forget to remove it.

  3. Now wash the prawns again with cold water and drain completely. Prawns are ready to marinate.

Coconut Prawn Curry Indian Recipe
Coconut Prawn Curry Indian Recipe

The recipe is very easy to make. We have to prepare two different ground pastes for the gravy. First marinate the cleaned and washed prawns with a little salt, turmeric powder and lemon juice. Marinate for at least 10 to 15 minutes.

Then fry the marinated prawns lightly. Fry till the prawn starts to change its colour. Immediately remove from oil. Don’t overcook because overcooked prawn becomes rubbery. So just lightly fry.

Now saute onion, garlic and ginger paste. Then add tomato, green chilli, coconut, cardamom, cinnamon and cloves paste. Add all the dry spices. Saute till oil leaves the sides.

Add thick coconut milk and water and cook on simmer for 5 minutes. Add tamarind paste and chopped cilantro or coriander leaves. Cook for 2 minutes again. Your delicious flavorful coconut prawn curry is ready. Cover and give a standing time for 4-5 minutes and serve with any rice dishes or flatbread.

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Coconut Prawn Curry Indian Recipe
Coconut Prawn Curry Indian Recipe

Ingredients for Coconut Prawn Curry Indian Recipe

  1. Prawn – 200 gram
  2. Onion – 1 small
  3. Garlic – 5-6 cloves
  4. Ginger – 1/2 inch piece
  5. Coconut – 1/2 cup, grated
  6. Tomato – 1
  7. Green chilli – 2 + 2-3 slit green chili
  8. Green cardamom – 2
  9. Cloves – 2
  10. Cinnamon – 1/2 inch piece
  11. Cumin powder – 1 teaspoon
  12. Coriander powder – 1 teaspoon
  13. Turmeric powder – 1/2 teaspoon
  14. Kashmiri red chilli powder – 1/2 teaspoon
  15. Tamarind paste – 1 tablespoon
  16. Coconut milk – 1 cup (thick)
  17. Water – 1 cup
  18. Salt to taste
  19. Oil – 3 tablespoon
  20. Cilantro or coriander leaves – 2 tablespoons, chopped

To Marinate Prawn

  1. Salt – 1/4 teaspoon
  2. Turmeric powder – 1/4 teaspoon
  3. Lemon juice – 1 teaspoon
Coconut Prawn Curry Indian Recipe
Coconut Prawn Curry Indian Recipe

Coconut Prawns Recipe Simple Method

  1. Marinate cleaned and washed prawns with salt, turmeric powder and lemon juice. Keep aside for 10-15 minutes. I have used frozen prawns. If you are using fresh prawns clean the prawn properly. Read the method above.
  2. Grind onion, garlic and ginger into a smooth paste.
  3. Grind green cardamom, cloves, cinnamon, tomato, green chilli and grated coconut. Make a smooth paste.
  4. Heat oil in a pan or wok. Fry marinated prawn for 1 minute, flip and fry another side for a minute or till the prawn slightly changes its colour. Don’t overcook. Transfer the fried prawn to a plate.
  5. In the same oil add onion garlic and ginger paste. Saute till oil leaves the sides.
  6. Now add the ground tomato mixture. Add all the dry spices. Saute till oil separates.
  7. Add coconut milk and water. Mix well. Add salt to taste. Mix and let it boil.
  8. Add 2-3 slit green chili and fried prawns. Cover and cook on low flame for 5 minutes.
  9. After 5 minutes add coriander leaves and tamarind paste. Mix well. Cover and cook for 2 minutes again.
  10. Stir and switch off the stove. Cover and keep aside for 4-5 minutes. Your delicious flavorful coconut prawn curry is ready to serve. Garnish with cilantro or coriander leaves. Serve hot with steamed rice, pulao, jeera rice, roti, paratha or any bread.

Notes for Coconut Curry Prawns Recipe

  1. You can make this curry with any vegetable instead of prawns.
  2. Any other fish or eggs can be cooked in this curry.

FAQs of Prawn Curry with Coconut Milk

  1. What goes well with prawns?

    Ans: Coconut milk, coconut and Indian spices.

  2. What spices go well with prawns?

    Ans: Cumin, coriander, pepper, chili, cardamom, cinnamon, cloves, etc.

  3. How do you not overcook prawns in curry?

    Ans: Prawns will become chewy if overcooked.

  4. How long should prawns cook?

    Ans: Cook for a very short period.

  5. How do you cook prawns so they are not chewy?

    Ans: Don’t overcook to get soft prawn.

Coconut Prawn Curry

Coconut Prawn Curry Indian Recipe

0664d3d8c21e0362d3edb381d0c348986967210f537ac0ff984d4127c403313b?s=30&d=mm&r=gSujata Roy
Coconut prawn curry. A very delicious, flavorful and lightly spiced curry. You can make this fragrant curry with any vegetable or egg instead of prawn. Lightly spiced aromatic gravy is perfect to serve with steamed rice, pulao, or any Indian flatbread.
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Side Dish
Cuisine Indian
Servings 3 people

Equipment

  • 1 Wok or Pan
  • 1 Spatula
  • 1 Bowl
  • 1 Mixer grinder

Ingredients
  

  • 200 Gram Prawn
  • 1 Small Onion
  • 5-6 Cloves Garlic
  • ½ Inch piece Ginger
  • ½ Cup Grated Coconut
  • 1 Tomato
  • 4-5 Green chilli
  • 2 Green Cardamom
  • 2 Cloves
  • ½ Inch piece Cinnammon
  • 1 tsp Cumin powder
  • 1 tsp Coriander powder
  • ½ tsp Turmeric powder
  • ½ tsp Kashmiri red chili powder
  • 1 tbsp Tamarind paste
  • 1 Cup Coconut milk (thick)
  • 1 Cup water
  • Salt
  • 3 tbsp Oil
  • 2 tbsp Cilantro or coriander leaves Chopped
  • ¼ tap Salt To marinate
  • ¼ tsp Turmeric powder To marinate
  • 1 tsp Lemon juice To marinate

Instructions
 

  • Marinate cleaned and washed prawn with salt, turmeric powder and lemon juice. Keep aside for 10-15 minutes. I have used frozen prawn. If you are using fresh prawn clean the prawn properly. Read the method above.
  • Grind onion, garlic and ginger into smooth paste.
  • Grind green cardamom, cloves, cinnamon, tomato, green chilli and grated coconut. Make a smooth paste.
  • Heat oil in a pan or wok. Fry marinated prawn for 1 minute, flip and fry other side for a minute or till prawn slightly change it's colour. Don't overcook. Transfer the fried prawn to a plate.
  • In the same oil add onion garlic and ginger paste. Saute till oil leaves the sides.
  • Now add ground tomato mixture. Add all the dry spices. Saute till oil separates.
  • Add coconut milk and water. Mix well. Add salt to taste. Mix and let it boil.
  • Add 2-3 slit green chili and fried prawn. Cover and cook on low flame for 5 minutes.
  • After 5 minutes add coriander leaves and tamarind paste. Mix well. Cover and cook for 2 minutes again.
  • Stir and switch off the stove. Cover and keep aside from 4-5 minutes. Your delicious flavorful coconut prawn curry is ready to serve.
  • Garnish with cilantro or coriander leaves. Serve hot with steamed rice, pulao, jeera rice, roti, paratha or any bread.

Video

Notes

    1. You can make this curry with any vegetable instead of prawns.
    1. Any other fish or eggs can be cooked in this curry.
Keyword Coconut Prawn Curry, Prawn Curry Recipe, Prawn with Coconut Milk

Filed Under: Curries, Fusion Foods, Non Vegetarian Tagged With: bachelor recipe, coconut milk gravy, coconut prawn curry, coconut prawn curry indian recipe, easy prawn curry recipe, easy recipe, how to clean fresh prawn, non veg dishes, non vegetarian, party side dish, prawn curry, prawn curry recipe, prawn curry with coconut milk, side dish

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Recipe Developer Behind The Blog

Hello there!

I am Sujata Roy. A homemaker, a blogger, a passionate cook, a recipe developer, a home baker, and lastly a foodie.

Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more.

My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe.

However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. And you can also get many healthy recipes in this blog, including different types of baking ideas with healthy ingredients. So enjoy healthy foods without compromising on taste.

Thank you for visiting my blog. Happy Cooking!

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